White Lotus Root Cake

Directions

1. 1
   Put the flour and baking powder in a plastic bag, close it up with plenty of air in the bag, and shake to mix.
2. 2
   This way you don't need to sift it.
3. 3
   Grate the lotus root: use your fingers to remove the thin membranes in the holes of the root.
4. 4
   Preheat the oven to 180C.
5. 5
   Combine the grated lotus root, honey, vegetable oil and soy milk.
6. 6
   Mix the flour combination from step 1 to the mixture from Step 3.
7. 7
   It's hard to tell from the photo, but it's easier to cut a corner of the bag and add the contents to the bowl rather than opening the bag up.
8. 8
   Pour the batter into a lined cake pan.
9. 9
   In the photo, I used a cake pan made with newspaper.
10. 10
    If you're using a pound cake tin or a milk carton, the ingredient amounts listed above are fine!
11. 11
    Bake for about 20 minutes in a preheated 180C oven.
12. 12
    If a skewer stuck into the middle comes out clean, it's done.
13. 13
    If you want the cake to have a whiter surface, bake covered with a piece of aluminum foil.
14. 14
    If you're topping the cake with lotus root chips: microwave thinly sliced lotus root for 25 minutes.
15. 15
    If they're not crispy enough, heat on a grill (or similar).